Sift the flour into a large bowl.

Mix the yeast with 2 tablespoons of warm milk and 1 tablespoon of sugar.

Pour the yeast mixture over the flour in the bowl and let it rise slightly for 15-20 minutes.

Add the remaining milk, 2 eggs, 3 tablespoons of sugar, salt, and vanilla extract.

Stir the mixture well with a spoon.

Then add the oil and mix. If using a bread machine, place the dough in the machine on a simple kneading mode. Alternatively, knead by hand, adding a bit more flour until soft and elastic.

Shape the dough into a ball, using flour if needed.

Oil a bowl and place the dough in it. Cover with a towel or plastic wrap and let it rise until it triples in size, about an hour.

Meanwhile, prepare the cheese filling. Mix cottage cheese with 4 tablespoons of sugar, 2 egg yolks, vanilla, semolina, and optional lemon zest. Add raisins if desired.

Beat the 2 egg whites and fold them into the cheese mixture.

Note: Consider using only 1 egg, as the filling might be too runny even with drier cheese.

Once the dough is ready, roll it out on a floured surface to form a square sheet, approximately 3-4mm thick.

Cut the dough into 16 smaller squares as shown in the picture.

Add a teaspoon of cheese filling to each square. Avoid overfilling, as it can be difficult to shape and they might burst during cooking.

Form the buns by sealing opposite corners of each square together. Ensure they are well sealed to prevent them from opening while baking.

Place them on a baking tray lightly greased with oil. Brush them gently with a well-beaten egg.

Bake in a preheated oven at 180 degrees Celsius for about 35-40 minutes, until golden brown.

Serve warm to share with the whole family - absolutely delicious.

Enjoy your meal!